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Homemade Ramen Recipe

Homemade Chicken and Mushroom Ramen

A comforting bowl of homemade chicken and mushroom ramen, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz. mushrooms, sliced
  • 1 large boneless, skinless chicken breast
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons honey
  • 0.75 teaspoon toasted sesame seed oil
  • 2 packets instant Ramen noodles discard flavor packet
  • 6 leaves Bok Choy
  • 0.75 teaspoon onion powder
  • 0.75 teaspoon mustard powder
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon white pepper
  • 1 pinch red pepper flakes
  • Green onions, for serving
  • Roughly chopped honey roasted peanuts, for serving
  • Soft-boiled eggs see notes

Instructions
 

  • In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté until golden, about 4 minutes. Remove and set aside.
  • Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and pound to ½ inch thickness using a meat mallet. Pat dry and season with salt and pepper.
  • In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden. Set aside, turn off the heat, and let the chicken rest for 10 minutes before cutting into strips.
  • Add the remaining butter and minced garlic, cooking for an additional 2 minutes.
  • Pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings. Bring to a gentle boil and let it reduce for 10 minutes, allowing the flavors to meld together.
  • Increase the heat, add the ramen noodles, and cook for 1 minute. Reduce to a simmer, then add the bok choy, sautéed mushrooms, and chicken back into the pot. Simmer until the noodles are cooked, about 3 minutes.
  • Serve the soup in bowls, topped with chopped green onions, peanuts, and a soft-boiled egg for added richness.

Notes

For soft-boiled eggs, follow your preferred method or see online instructions.
Keyword Homemade Chicken and Mushroom Ramen Recipe